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Bleu des Causses

A close cousin to Roquefort, the Bleu des Causses is matured for 3 to 6 weeks in the natural caves of the gorges du Tarn. These caves are exposed to the north and are ventilated by "fleurines", natural chimneys formed in the cliffs. It is these "fleurines" that allow the cheese to blossom and develop the aroma of the region. The taste is of summer pastures, soft and savoury. In the winter this taste is more pronounced. This cylindrical cheese has an ivory-yellow creamy pate, very consistent. It is shinny in summer, drier and white in winter.